This was my first Food Blogger Cookie Swap, and let me just say: it was so much fun! I whipped up three dozen of these Chai Chocolate Chip Cookies and sent them out to my bloggers, and in return I was surprised with Gingerbread Trees with Lemon Icing from Cafe Carole, Chocolate Dipped Double Coconut Macarons from A Carrot and a Cupcake, and Cranberry Pistachio Pudding Cookies from Chicago Foodie Girl surprise in the mail! They were all so tasty, thank you! I can’t wait to read the recipes today 😉 A big thanks to Love & Olive Oil and The Little Kitchen for putting it all on!
And now I present…my chunky and chewy Chai Chocolate Chip Cookies!
So they’re not the prettiest, but they taste pretty dang good. I was determined to use actual chai tea bags, so I created my own recipe working from my favorite chocolate chip cookie recipe. The mixture of spices and fine ground tea really gives it the perfect chai holiday flavor. Happy baking!
Chai Chocolate Chip Cookies
Makes about 30
2¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cardamom
2 bags finely ground chai tea bags, ripped open
1 cup butter, slightly softened but not greasy
1 cup packed light brown sugar
½ cup sugar
2 eggs, cold
2 teaspoons vanilla
1 – 12 ounce bag semi sweet-chocolate chips
½ cup chopped pecans
- Heat the oven to 350 F and line two baking sheets with parchment paper.
- In a medium bowl sift together the flour, baking soda, salt, cinnamon, ginger, cardamom, and chai tea. Set aside.
- In the bowl of a stand mixer, add the butter, brown sugar, and sugar. Beat on medium low speed until the butter and sugar are well mixed but not fluffy, about 1 minute. Add the eggs one at a time, mixing well before adding the next, about 30 seconds each. Stir in the vanilla.
- Add the flour mixture to the butter mixture and mix on low speed until just combined, about 20 seconds. Add the chocolate chips and chopped pecans and stir until evenly distributed, about 20 seconds.
- Scoop the dough onto the prepared cookie sheets by rounded tablespoons at least 2 inches apart. Bake for 8 to 10 minutes, or until the cookies are just golden brown on top. Cool for 3 minutes before transferring to a wire rack to cool completely.